Leigh-Ann Modise is taking the culinary industry by storm. At 22, she has cooked for the Ambassador of France to South Africa and has worked as assistant chef on Mogau Seshoene’s cookbook, The Lazy Makoti’s Guide To The Kitchen. Modise has a fine touch when it comes to food. She shares her recipe for braised short rib, pap discs and salsa with chakalaka purée with us.
Ingredients
- 3 strips of beef short rib (fat trimmed)
- Short rib marinade
- 3 tablespoons dark soy sauce
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp chilli flakes (if desired)
- 1 tsp dried parsley
- 1 tsp dried thyme
- Sea salt & pepper to taste
Pap
- 3 cups of water
- 2 cups maize meal
- 2 tbsp salted margarine
- Salt to taste
Purée
- 1 can of chakalaka
Salsa
- 2 tomatoes (diced)
- 1/2 white onion (finely chopped)
- 1 green chilli (chopped)
Method:
- For the pap add water into a large saucepan and bring to boil. Gradually add maize meal, stir vigorously and mash again.
- Reduce the heat to the lowest setting, place the lid on and let the pap steam for 10 to 15 minutes. Remove the lid and stir.
- If the pap is a bit too dry, add more water and stir again. Once the pap is cooked, let it cool then roll it out. Use a cookie cutter to form discs of any preferred size.
- Preheat oven at 180°C, grease the oven tray and place the pap discs inside it. Bake for 5 minutes and remove.
- Marinade short ribs in mixture and keep a little bit to coat short ribs later. On high heat, braise short ribs for 10-15 minutes, then add the rest of the marinade.
- Combine salsa ingredients into mixing bowl, set aside.
- Blend the can of chakalaka until it has a smooth/fine puree texture. Put on the side with the salsa.
- Serve and enjoy!
